Cooking with Jim Beam Bourbons

  • by Lexi Abel
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The last few years, Omaha Steaks has been partnering with Jim Beam to develop some fun, creative recipes using their bourbons. This can be quite a challenge, because as you can imagine, bourbon does not always work well with many foods. This year, we also had a couple of new Jim Beam bourbons to work with, so that helped to inspire some more creativity.

Jim Beam Maple Bourbon has a distinct Maple flavor to it that I felt went well with barbeque sauce. I also played around with using it in sweet potatoes, and the result was great. Jim Beam Honey Bourbon was a natural fit in a dessert sauce that I paired with my white chocolate bread pudding. It also worked well in barbeque sauce with our Omaha Steaks chicken breasts.

If you love bourbon and want to try cooking with some then be sure to check out 8 of my recipes featuring Jim Beam below.

Cheers! Chef Karl

 

Omaha Steaks Burger with Jim Beam Black Bourbon Onion Mayonnaise

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

Burgers:

  • 4 Omaha Steaks Burgers
  • 4 onion buns
  • 2 tsp. Omaha Steaks All Natural Seasoning
  • 1/2 cup bourbon onion mayonnaise (recipe below)
  • 4 green leaves
  • 4 beefsteak tomato slices

Onion Mayonnaise:

  • 2 Tbsp. canola oil
  • 1 Tbsp. butter
  • 1 large yellow onion, sliced
  • 1/4 cup brown sugar
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/4 cup beef au jus*
  • 1/2 cup Jim Beam Black Bourbon
  • 1 cup mayonnaise

Instructions

Burgers

  1. Clean and preheat grill to high (600°F). Season burgers as desired with Omaha Steaks All Natural Seasoning. Grill until internal temperature reads 160°F

  2. Lightly toast the Onion Buns

  3. Spread 1 Tbsp. of Bourbon Onion Mayonnaise on each half of buns.

  4. Place burgers on buns and top with green leaf and tomato slice.

Mayonnaise

  1. Heat oil over medium heat.

  2. Add butter and brown slightly.

  3. Add sliced onions and cook while stirring for about 10 minutes or until onions just begin to caramelize.

  4. Add Brown Sugar, Salt and Pepper. Stir well, reduce heat to medium low and continue cooking for 20-30 minutes.

  5. When onions are caramelized, add the Beef Au Jus and Jim Beam Black Bourbon

  6. Cook until onions have a nice brown color.

  7. Remove from heat and cool slightly.

  8. Place onions in food processor and pulse until smooth.

  9. Combine in mixing bowl with mayonnaise and mix until smooth.

Maple Bourbon BBQ Pork Chops

Prep Time 12 hours 15 minutes
Cook Time 15 minutes
Total Time 12 hours 30 minutes
Servings 8

Ingredients

  • 8 Omaha Steaks Boneless Pork Chops
  • sea salt and black pepper, to taste
  • 3/4 cup barbecue sauce
  • 1/2 cup Jim Beam Maple Bourbon
  • 1/4 cup Worcestershire sauce
  • 1/4 cup real maple syrup

Instructions

  1. In a mixing bowl combine barbecue sauce, Jim Beam Black Bourbon, Worcestershire sauce, and honey. Mix Well.

  2. Put all but 1/2 cup of the marinade in a re-sealable bag with 8 Omaha Steaks boneless pork chops.

  3. Marinate pork over night or up to 2 days in refrigerator.

  4. Remove pork chops from bag and discard used marinade.

  5. Season pork chops with salt and pepper, then grill until 145°F internal temp, being careful not to burn.

  6. Brush pork chops with un-used marinade just before serving.

 

Omaha Steaks Filet Mignons with Jim Beam Black Bourbon Steak Sauce

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 4 Omaha Steaks Filet Mignons
  • 2 Tbsp. butter
  • 1 cup yellow onion, diced
  • 1 Tbsp. chopped garlic
  • 8 slices Omaha Steaks Precooked Bacon
  • 4 oz. Jim Black Bean Bourbon
  • 4 oz. beef demi glace
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. kitchen bouquet

Instructions

  1. Melt 2 Tbsp. of whole butter in a large stainless steal sauce pan over medium heat.

  2. Add onion, garlic, and bacon and cook while stirring for about 10-15 minutes or until onion and garlic are browned and bacon is crisp.

  3. Add bourbon to pan and scape the bottom of the pan while stirring.

  4. Simmer over medium heat for 5-10 minutes or until liquid has thickened and reduced by 3/4. Stir occasionally, taking care to let reduction go to far and burn.

  5. Add Omaha Steaks Demi Glace and let melt into the sauce.

  6. Transfer sauce to a blender add Sea Salt, Worchestershire, Kitchen Bouquet and Black Pepper.

  7. Blend until smooth then strain through a fine strainer using a rubber spatula to push the liquid through the strainer.

  8. Season and grill Omaha Steaks. Pour sauce over steaks when serving.

 

Jim Beam Bourbon Sirloin Steak Chili Con Carne

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10

Ingredients

  • 1/2 cup canola oil
  • 5 lbs. Omaha Steaks Beef Sirloin Tips
  • 3/4 cup all purpose flour
  • 1/4 cup dark chili powder
  • 1/4 cup ancho chile powder
  • 1/4 cup New Mexico chile powder
  • 2 Tbsp. groud cumin
  • 1 qt. yellow onions, chopped
  • 1/2 cup garlic, chopped
  • 28 oz. canned diced tomato in juice
  • 6 oz. can tomato paste
  • 1 tsp. dry oregano
  • 1 qt. beef broth
  • 1 cup Jim Beam Bourbon
  • 1 cup dark brown sugar, packed
  • 1/2 cup red wine vinegar
  • 4 4 oz. canned, chopped green chiles
  • 2 Tbsp. sea salt

Instructions

  1. Cut Sirloin Tips into 1? cubes and blot dry using clean paper towels.

  2. Dust sirloin tips with flour trying to coat as evenly as possible.

  3. Heat the canola oil on high in a heavy bottom round pot or the braiser if making a large batch.

  4. Add the beef and cook until brown (not too dark)

  5. Turn the heat down all the way to low, add Chile Powders and Cumin then cover and continue to simmer beef and chile powder until beef is cooked for 15-20 minutes stirring occasionally.

  6. Increase heat to medium high, add the onions, garlic, and cook while stirring until onions are transparent.

  7. Add the Jim Beam Bourbon and deglaze the pot and let cook for 5 minutes.

  8. Add the rest of the ingredients except the salt.

  9.  Stir and scrape the bottom of the pan well with rubber spatula to get all the flavor and color.

  10. Bring chili to a boil then reduce heat and simmer for about 1-2 hours covered stirring occasionally. This step can also be done in a crock pot or slow cooker.

  11. Add the salt a little at a time while tasting until seasoning level tastes just right.

 

Jim Beam Honey Bourbon Glazed BBQ Chicken Breasts

Prep Time 12 hours 15 minutes
Cook Time 15 minutes
Total Time 12 hours 30 minutes
Servings 4

Ingredients

  • 8 Omaha Steaks Chicken Breasts thawed
  • sea salt and black pepper, to taste
  • 1 cup Bullseye Barbecue Sauce
  • 1/2 cup Jim Beam Honey Boubon
  • 1/4 cup Worcestershire sauce
  • 1/4 cup honey

Instructions

  1. In a mixing bowl combine barbecue sauce, Jim Beam Honey Bourbon, Worcestershire sauce, and honey. Mix Well.

  2. Put all but 1/2 cup of the marinade in a re-sealable bag with 8 Omaha Steaks Chicken Breasts.

  3. Marinate Chicken over night or up to 2 days in refrigerator.

  4. Remove Chicken breasts from bag and discard used marinade.

  5. Season chicken breasts with salt and pepper, then grill 3-4 minutes on each side.

  6. Brush chicken breasts with un-used marinade just before serving.

 

Jim Beam Maple Bourbon Sweet Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 5 lbs. sweet potatoes
  • 1/4 cup pure maple syrup
  • 1/4 cup light brown sugar
  • 1/4 cup Jim Beam Maple Bourbon
  • 1/4 lb. butter sauce
  • 2 tsp. sea salt
  • 1/4 tsp. white pepper

Instructions

  1. Preheat the oven to 400 F.

  2. Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch.

  3. Remove from the oven, cool slightly and scrape out flesh using a large kitchen spoon into a mixing bowl.

  4. Mix using a paddle attachment until smooth. Add rest of ingredients and mix until smooth.

 

White Chocolate Bread Pudding with Jim Beam Honey Bourbon Sauce

Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 16

Ingredients

Bread Pudding:

  • 20 oz. brioche bread, 1/2 inch cubes
  • 12 oz. granulated sugar
  • 1 cup milk
  • 2 cups heavy cream
  • 8 egg yolks
  • 1 lb. white chocolate, small chunks
  • 2 tsp. vanilla extract
  • 12 oz. toffee chunks

Bourbon Dessert Sauce:

  • 2 cups sugar
  • 1/2 lb. butter
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/2 cup Jim Beam Honey Bourbon
  • 1/4 tsp. sea salt

Instructions

Bread Pudding:

  1. Heat milk, 1/3 of sugar, heavy cream and vanilla on medium heat. Mix well.

  2. Beat egg yolks and the rest of the sugar in a mixing bowl.

  3. When milk begins to boil (rise), quickly add a small amount of the hot cream mixture to egg yolk mixture to temper the yolks.

  4. Add the yolk mixture to the cream mixture, and mix well over low-medium heat.

  5. After about 5 minutes this should reach a thin custard consistency. Turn off heat.

  6. Add 2/3 of the white chocolate to this mixture and stir until it melts.

  7. Pour mixture on top of bread cubes in a large mixing bowl.

  8. Mash down bread and mix using a potato masher, or a heavy whip, until the pudding as the texture of mush. Fold in 1/2 of the Toffee Chunks.

  9. Spray pudding cups with food release spray.

  10. Fill 16 each 8-10 oz ramekins to top with mixture. Pack down well. Sprinkle with the remaining white chocolate and the Toffee Chunks

  11. Put cups in a large roasting pan and add water util it reachs 1/2 way up the cups.

  12. Cover pan and cups with foil.

  13. Place pan in a oven heated to 350 for 40 minutes.

  14. Remove foil and bake another 15 minutes, test middle for doneness.

  15. Let cool at room temp.

  16. Place in fridge overnight.

  17. Remove puddings from cups and reheat in microwave.

Bourbon Dessert Sauce:

  1. Melt butter in thick bottom sauce pan.

  2. Add sugar and mix well with butter.

  3. Heat until soft ball (do not burn or rapid boil)

  4. Whisk eggs and Cream with a whip and set aside.

  5. Carefully add the Jim Beam Honey Bourbon to sugar mixture while stirring. Cook 2 min. (you will start to see bubbles around the edge of the pan)

  6. Add 2 Tbsp of the hot mixture to the egg mixture and whip together.

  7. Add the egg mixture back to the bourbon mixture, whisking vigorously. Add Salt

  8. Strain through fine strainer

  9. Cool

 

Bourbon Chocolate Pecan Fudge

Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 8 inch square pan

Ingredients

  • 2 oz. quality baking chocolate, chopped fine
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1 can sweetened condensed milk
  • 2 Tbsp. Jim Beam Bourbon
  • 1 Tbsp. pure vanilla
  • 2 cups toasted pecan pieces

Instructions

  1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

  2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

  3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in pecan. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.